Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA
Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle | HITOHIRA

Hitohira Kikuchiyo Kyuzo White #2 Migaki Sujihiki 270mm Cherry Wood Handle

Part No. AAA-010W2M-24-GA270

Might take 1 - 2 weeks to ship out.
Please contact for any request.

Regular price $330.00 $0.00

Blacksmith: Kikuchiyo

In the early 2000s, Kikuchiyo was invited by master craftsman of Sakai to join them as a blacksmith. The art of blacksmithing is physical, the rough working environment of fire and iron takes a toll on the body and many of the masters' abilities begin to wane in their forties and fifties. As Kikuchiyo started earlier in life, he has gained most of the knowledge and skill of fine forging and quenching, before his physical abilities deteriorate.
Kikuchiyo proactively experimented with new steels not generally used by Sakai’s blacksmith, steels such as stainless. His experience and skill have made his Ginsan (Silver 3) knives popular among Japanese cuisine chef’s, many stating “If you use Kikuchiyo’s Ginsan once, you will never replace it”.
Kikuchiyo is also known for fine Honyaki quenching, beautiful Hamon and the correct hardness and gumminess are only achievable by experienced masters achieving the correct temperature. His Honyaki is supported by many of Sakai’s sharpeners and finishers, professionals who know what makes a good kitchen knife.
When Kikuchiyo joined as a blacksmith, he dreamed of success and becoming a great man. He continues to develop his skills as a craftsman, modelling each of his knives on the image of his master’s forge.

Sharpener: Kyuzo

Kyuzo’s father Heihachi is one of the busiest sharpeners in Sakai. Heihachi’s workshop room and corridor were always filled with knives waiting to be sharpened. Although Kyuzo initially worked under his father to learn the foundation of rough sharpening, eventually he became a student of Kambei, known as one of the best sharpeners in Sakai because he knew best how to sharpen wide double bevel knives. After a few years of training, he built his style based on both his father and Kambei’s respective styles. Today, Kyuzo is one of only a few people who can sharpen wide double bevel with really good Shinogi-line in Sakai, one of the most challenging techniques in sharpening.

Measurement and pictures updated on April 2020

Detailed Spec

Brand: Hitohira ひとひら (一片)
Smith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 415mm
Edge Length: 256mm
Handle to Tip Length: 268mm
Blade Height: 37mm
Thickness: 2.5mm
Handle Length: 140mm
Weight: 172g
Hand Orientation: Ambidextrous
Sharpener: Kyuzo

Might available on our partners shop.



*Measurement and photos are from sample I picked up randomly, please understand that each item(s) has unique profile and colour because of handmade and natural materials.

*Please understand that we are supplying as wholesale and selling it at the website at the same time. If you purchase item(s) after supplied to the retail shop, this might be out of stock.



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